I think I just may turn into a pumpkin & WIAW

Anyone else feel like they are turning orange and may sprout a stem at any moment? Ha ha….really, I’ve had so much pumpkin in the past week; I think I may be turning into one! You will be seeing some pumpkin in this post {no surprise there, right?}!!

Love Jenn’s theme for WIAW this month. There really were no Halloween treats to be had yesterday, but believe me when I say; I got my share this weekend with these Pumpkin Oat Chocolate Chip cookies. If they’re healthy, it’s okay to eat like 5 in one sitting, right?

Snack time was at 9:15 and see what I mean about turning into a pumpkin….

Lunch was around noon and a real bummer. I brought Trader Joe’s pumpkin soup to work, to try for the first time and expected it to be really good. In my opinion….a total letdown. Anyone else tried it yet? What did you think? I didn’t even finish it and that just isn’t like me not to finish a meal. While I had the bread, it wasn’t bad; but the soup on it’s own just wasn’t doing it for me.

Annie to the rescue! I just happened to have these on hand and it helped to add something crunchy to the soup.

By the time I had time to eat my afternoon snack, I was starvin’ marvin and it was the usual. Picture is recycled {didn’t really see the need to take another pic of the same thing} apple slices with almond butter.

Dinner was around 8:00 and turned out so good and I’m really glad since lunch was a major fail. I kind of threw some stuff together Monday night, so that I would have a homecooked meal to bring with me to Landen’s gymnastics practice and not have to grab something out. I’m really lucky because they have a fridge and a microwave at the gym.

Eggplant Lasagna

Recipe Type: main, entree, dinner

Author: Kim Lee @hungryhealthygirl.com

Prep time: 15 mins

Cook time: 60 mins

Total time: 1 hour 15 mins

Serves: 6-8

Ingredients

1 whole small eggplant or 1/2 large eggplant

Extra Virgin Olive Oil, for drizzling

salt & pepper

1 lb. ground turkey (I used 1.35 lbs and it worked out fine)

1/2 cup chopped onion (about 1/2 of a medium onion)

1 cup mozzarella cheese, shredded

1 (14.5 oz.) can diced tomatoes

1 (6 oz.) can tomato paste

2 tsps red wine vinegar

3 cloves garlic, minced

1 tsp dried oregano

1 tsp dried basil

Instructions

Preheat oven to 450 degrees and line baking sheet with foil and spray with cooking spray or olive oil spray.

YUM!!! That eggplant lasagna sounds awesome!!! I haven’t had too many major disappointments lately. Soup seems to be hit or miss though. I’ve stopped buying a lot of them Liz @ iheartvegetables Food Journaling Part 3